Famous Bacardi Rum Cake Recipes

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MOM'S FAMOUS RUM CAKE

This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.

Provided by Julia O'Malley

Categories     cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12



Mom's Famous Rum Cake image

Steps:

  • Heat oven to 350 degrees. Grease a 9-inch Bundt cake pan, scatter the nuts evenly into the bottom of the pan, and set aside.
  • In a large bowl, whisk together the cake mix, pudding mix, eggs, water, oil and rum. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the thickest part of the cake comes out with just a few crumbs attached.
  • While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, rum and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.
  • When the cake is done, remove from the oven and let cool 5 minutes, then invert onto a serving plate. Using a skewer or a fork, poke holes all over the top and sides of the cake, then brush the entire cake with the glaze, repeating until all the glaze is gone. Serve warm or at room temperature. Cake keeps (and improves, some say), wrapped and refrigerated, up to 3 days.

Nutrition Facts : @context http, Calories 836, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 43 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 690 milligrams, Sugar 65 grams, TransFat 1 gram

Butter or vegetable oil, for greasing the pan
1 cup/120 grams chopped walnuts or pecans
1 (roughly 16-ounce/450-gram) package yellow cake mix
1 (3.4-ounce/100-gram) package vanilla instant pudding mix
4 large eggs
1/2 cup/120 milliliters cold water
1/2 cup/120 milliliters vegetable oil
1/2 cup/120 milliliters rum (dark or light), preferably Bacardi
1/2 cup (1 stick/115 grams) unsalted butter
1 cup/200 grams sugar
1/2 cup/120 milliliters rum (dark or light)
1/4 cup/60 milliliters water

FAMOUS BACARDI RUM CAKE

My mother found this in a Bacardi recipe book sometime in the mid 1980s. It has been a favorite ever since. We tend to make this without the glaze. Personal preference.

Provided by Tracey Frink

Categories     Cakes

Time 1h15m

Number Of Ingredients 12



Famous Bacardi Rum Cake image

Steps:

  • 1. Preheat oven to 325 degrees F. Grease and flour 10" tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan.
  • 2. Mix all cake ingredients together. Pour batter over nuts.
  • 3. Bake 1 hour. Cool. Invert on serving plate.
  • 4. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
  • 5. For glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

1 c chopped pecans or walnuts
18 1/2 oz pkg. yellow cake mix (betty crocker super moist works well)
3 3/4 oz pkg. jell-o vanilla instant pudding and pie filling
4 eggs
1/2 c cold water
1/2 c wesson oil
1/2 c bacardi dark rum
FOR THE GLAZE:
1/4 lb butter
1/4 c water
1 c granulated sugar
1/2 c bacardi dark rum

BACARDI FAMOUS RUM CAKE

This cake was really big in the 1970'sand is another recipe from the recipe booklet from Bacardi .It is a great cake for the Holiday's.I all way's use to put a place card next to it to let folk's know that it does have real rum in it, not extract.Another cake that can be made a day or so ahead.My friend use this recipe for rum...

Provided by Mary R Morris

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 12



Bacardi Famous Rum Cake image

Steps:

  • 1. Preaheat oven to 325 degrees.Grease and flour 10"tube or 12 cup Bundt pan .(I use bakers joy spray)Sprinkle nut over bottom of pan.Mix cake ingredients together .Pour batter over nuts .Bake 1 hour .Cool and invert on serving plate.Prick Top of Cake.Drizzle and smooth glaze over top and side of cake.Allow cake to absorb glaze.Repeate till glaze is used up.
  • 2. For Glaze . Melt butter in saucepan .Stir in water and sugar.Boil 5 minutes,stirring constantly.REMOVE FROM HEAT .Stir in Rum.
  • 3. Personal Note:::If using cake mix with pudding already in the mix omit instant pudding use only 3 eggs and only 1/3 cup of oil....I use cake mix with out the pudding if at all possible.I like the looks the Tube Pan gives the cake ,but have use a bunt ,both work

1 cup of chopped walnuts or pecans
1- 18oz pkg .yellow cake mix
1-3 oz pkg jello vanilla instant pudding and pie filling
4 large eggs
1/2 cup of cold water
1/2 cup of vegatable oil (i use wesson or crisco)
1/2 cup bacardi dark rum-or any good rum-80 proof
GLAZE:;
1 stick of real butter-do not use margarine
1/4 cup of water
1 cup of granulated sugar
1/2 cup of bacardi rum -or any good rum

BACARDI RUM CAKE

This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.

Provided by Derf2440

Categories     Dessert

Time 1h24m

Yield 10-12 serving(s)

Number Of Ingredients 11



Bacardi Rum Cake image

Steps:

  • Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
  • Stir together cake mix, pudding mix, eggs, water, oil and rum.
  • Pour batter over nuts.
  • Bake at 325 in oven for 1 hour.
  • Cool 10 minutes in pan.
  • Invert onto serving plate and prick top.
  • Glaze-----------------.
  • Melt butter in saucepan.
  • Stir in water and sugar.
  • Boil 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in rum.
  • Brush glaze evenly over top and sides of cake.
  • Allow cake to absorb glaze.
  • Repeat until glaze is used up.

1 cup chopped pecans or 1 cup chopped walnuts
1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
1 (92 g) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum or rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum or rum

GOLDEN RUM CAKE

My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.

Provided by Jackie Smith

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11



Golden Rum Cake image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
  • In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
  • To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
½ cup water
½ cup vegetable oil
½ cup dark rum
½ cup butter
¼ cup water
1 cup white sugar
½ cup dark rum

ORIGINAL BACARDI RUM CAKE

This cake is not for the kids..it's for adults to enjoy at a party or during the holidays. I had this cake many years ago and loved it

Provided by Tonja Wilson

Categories     Cakes

Time 1h40m

Number Of Ingredients 12



Original Bacardi Rum Cake image

Steps:

  • 1. Preheat oven to 325 degrees. Prepare one 9 or 10 in. fluted or bundt pan; generously grease pan with some shortening and lightly dust with flour.
  • 2. Sprinkle nuts on the bottom of prepared pan.
  • 3. In a large bowl, combine cake mix, vegetable oil, and rum; beat with electric mixer until thoroughly mixed. Scrape sides of bowl with rubber spatula to ensure even mixing.
  • 4. Spoon the batter over nuts and smooth with back of spoon.
  • 5. Bake 1 hr. or until toothpick inserted into center comes out clean. Cool 10 min.
  • 6. Remove cake from pan and place on wire rack to cool completely.
  • 7. GLAZE
  • 8. In a heavy saucepan over low heat, melt butter. Stir in water and sugar; Bring to a boil and boil for 5 min., stirring constantly so mixture does not burn. Stir in rum. Remove from heat.
  • 9. Poke several holes in top of cake with a wooden skewer. Spoon warm rum glaze mix until absorbed. Continue to spoon mixture until most is absorbed.

CAKE
1 c walnuts or pecans, coarsely chopped
1 pkg 18oz. yellow cake mix with pudding in the mix
4 large eggs
1/2 c cold water
1/2 c vegetable oil
1/2 c light or dark rum
GLAZE
1/2 c butter, unsalted
1/4 c water
1 c sugar
1/2 c light or dark rum

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